Seamus Mullen is known for his approachable, modern Spanish cuisine that has garnered critical acclaim and a strong following. While chef of Boqueria restaurant in Manhattan, Mullen earned a glowing two-star review from The New York Times. He opened a second location in SoHo in 2008 before leaving to develop his first solo restaurant, which debuts this summer.
Growing up on an organic farm in Vermont, Mullen learned the value of harvesting the surrounding land to bring flavorful meals to the table. Jobs in local restaurants provided an early glimpse into the industry, and Mullen was immediately hooked. He became enamored with the various traditions and cuisines of Spain while studying at Universidad Autonoma de Extremadura in Caceres, before working in some of the country’s top kitchens (Mugaritz, Abac, Alkimia). He further honed his skills stateside at restaurants such as Mecca in San Francisco, as well as Manhattan’s Tabla and Suba, where his menu led The New York Times toraise the Spanish restaurant’s rating to two stars. In 2009, Mullen introduced his cooking style to a national audience as a finalist on the popular primetime Food Network series, “The Next Iron Chef.” His first cookbook, Hero Food, will be published in January 2012 by Andrews McMeel.
Chef Seamus Mullen, owner of the Spanish restaurant Tertulia and the author of the new cookbook, "Hero Food," first visited Spain at the age of 16. "It opened me up to a world of flavors that now may not seem that exotic to a lot of people; chorizo and everybody's heard of paella," he explained to Takeaway co-host John Hockenberry. "But, going back 20 years, for a farm boy from Vermont, that was completely new territory."